Clam Chowder Recipe

Inspired by Rambling House Food & Gathering (Home of TaleSpinner Brewery)

Time50m

Serves4

a hometown Gloucester classic: fresh north Atlantic clams in rich, buttery, creamy broth with onions, potatoes, pork belly, white pepper, celery & thyme

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients

2 cups fresh North Atlantic clams

4 tbs Butter

1 cup pork belly, diced

1 cup onion, chopped

1 cup Celery, chopped

2 cups Potatoes, peeled and diced

1 cup Heavy cream

3 cups Chicken or vegetable broth

1 tsp White pepper

1 tbs fresh thyme leaves

to taste Celtic sea salt

Method

Directions

Cook the Pork Belly

In a large pot, melt the butter over medium heat. Add the diced pork belly and cook until crispy and browned, about 5-7 minutes.

Sauté the Vegetables

Add the chopped onion and celery to the pot and sauté until the onion becomes translucent, about 4-5 minutes.

Add Potatoes and Broth

Stir in the diced potatoes, broth, and white pepper. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Add Clams and Cream

Add the fresh clams, heavy cream, and thyme to the pot. Simmer for an additional 5-10 minutes, or until the clams have opened and the chowder is heated through.

Season and Serve

Season with salt to taste. Serve hot with crusty bread or crackers.